Servings: Yield: 24 to 26 CUPCAKES

VANILLA CUPCAKES: subheading: VANILLA CUPCAKES:
2 1/2 cups (325g) all purpose flour 2 ½ cups (325g) all purpose flour
2 cups (414g) sugar 2 cups (414g) sugar
3 tsp baking powder 3 tsp baking powder
1 tsp salt 1 tsp salt
1 cup (240ml) milk 1 cup (240ml) milk
1/2 cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
1 tbsp vanilla extract 1 tbsp vanilla extract
2 large eggs 2 large eggs
1 cup (240ml) water 1 cup (240ml) water

Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Fill the cupcake liners about half way and bake for 15 to 17 minutes (closer to 17) or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

3 8 inch pans=20 minutes. Try 20 min for two 8 inch  3 8 inch pans=20 minutes. Try 20 min for two 8 inch